Monday, 3 October 2011

RECIPE - Chicken Breast in a Creamy Cajun Sauce

This is my favourite sauce discovery of recent times, and the best thing is it's only 1 syn on Red or EE but tastes really rich and delicious (or could be made using part of your HEXA allowance). I used it on chicken, but I also think the sauce would be lovely with some pasta or other meats.

(Serves 2)
2 Chicken breasts
4 tbsp fat free fromage frais
2 laughing cow light triangles
Cajun spices (amount depending on your taste)
Red onion, finely diced
200ml chicken stock
1 garlic clove, crushed

  1. Chop the chicken breasts into bite sized chunks and brown in fry light.
  2. Add the onion and garlic to the pan, along with the chicken stock and cajun spices
  3. Cook over a medium heat until the chicken is cooked through and the stock has reduced by half.
  4. Add the laughing cow lights and keep stirring until they have dissolved
  5. Remove from the heat and stir through the fromage frais.
  6. Serve with Slimming World chips and extra veggies


  1. amazing dinner! i put too much cajun spice in mines, 1 tea spoon should be enough. Thankyou

  2. love this recipe, slightly changed it thou... added bacon aswell and a bit of paprika and a 3rd triangle, also used rice with it and seasoned that with pilau rice seasoning, was well yum x

  3. i like it, i will make to

  4. \I love it man it makes me think of my one armed auntie in bulgaria!

  5. Excellent dinner, added chillis mushrooms and peppers too yummy....thanks